Easy 102 min

Pork Chops with Blackberry Port Sauce

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Prep

31 min

Cook

71 min

Total

102 min

Ingredients (13)

6 (4 ounce) boneless pork loin chops g

½ teaspoon salt g

½ teaspoon ground black pepper g

2 teaspoons olive oil, divided g

2 shallots, minced g

2 teaspoons dried thyme leaves g

¾ cup sweet port wine g

¾ cup blackberry juice g

¾ cup chicken broth g

1 tablespoon balsamic vinegar g

2 teaspoons cornstarch g

2 teaspoons water g

2 cups fresh blackberries g

Nutrition

kcal

fat

carbs

protein

Instructions

Season pork chops on both sides with salt and pepper. Heat 1 teaspoon of oil in a large skillet over medium-high heat. Pan-sear chops until lightly brown and no longer pink, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove chops from the skillet and set aside.

Heat remaining teaspoon of oil in the skillet. Add shallots and thyme. Cook and stir until shallots become translucent, about 1 minute. Add port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping any brown bits from the from skillet into sauce.

Cook until reduced by one-third, about 5 minutes. Mix cornstarch and water into a paste. Stir into sauce. Cook, stirring constantly, until thickened, about 1 minute. Reduce heat to low. Stir in blackberries and simmer until just warmed through.

Return chops to the skillet, turn to coat in sauce, and serve topped with more sauce.